Blend flour, crisco, salt and sugar with a fork until crumbly. Add water mixing with a fork. If dough seems a little dry, run hands under running water, pick up dough and work the water into the dough. Dough should be soft and pliable.(use a pastry cover on your rolling pin) cut dough in half, flour dough board and roll the first half into a circle, fold in half and pick up and put into the pie pan. Trim edges and flute edges for cream pies. Bake for 8 to 10 minutes. For fruit pies, trim edges and fill with choice of filling, roll out top crust, dot top of pie with oleo, put top crust on and fold edges and seal. Flute edges and bake.